Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.
2 Exciting things today! First, The Vegan 8 became 1 year old this week, wow! I can’t believe it’s already been a year since I started The Vegan 8 blog and how much it’s grown. It’s been so exciting to connect with all of you and see you making my recipes in your kitchens. Thank you for all your support, emails, comments, feedback and engagement on all my posts. It really does make a difference to hear from you all and know that my blog is helping you, so a big thank you!!
CLASSIC VEGAN NOODLE SOUP
Today, I’m sharing a classic with you. I grew up eating chicken noodle soup…honestly, who didn’t? That warm bowl of comforting soup that was overly loaded with salt, was somehow so satisfying. Of course, looking at the can of ingredients now is pretty gross. I do remember how the chicken in the can was always really rubbery and I would end up spitting most of it out.
When I became an adult my mom started making a chicken noodle soup recipe that she picked up from a newspaper. It was creamy and slightly spicy and incredibly delicious. Come to find out, it was made using a cream of mushroom can of soup! What?! I thought it was homemade 100%. Lol. Regardless, it was really yummy and I always requested it.
This recipe came about for 2 reasons. One reader emailed me asking me to come up with a vegan “chicken” noodle soup recipe, saying that she would trust my recipe. I sure hope she likes it! Also, my hubby had been begging me to make one for the longest time. It was a gigantic winner with him. He says he could eat it daily. Mr. Picky liked it!
HOW DO YOU MAKE VEGAN CHICKEN NOODLE SOUP?
It really is just so simple, nothing extravagant. Well, you can have it all for 8 easy ingredients, no weird or fancy ingredients.
I replaced the chicken in traditional soup with red potatoes instead. The soup is very comforting and extremely filling. You can serve it alongside my Caesar salad and have a really satisfying, healthy dinner.
Other Vegan Soup Recipes to try:
- Lazy Red Lentil Curry Soup
- Low-fat Smoky Broccoli Potato Soup
- Vegan Cauliflower Curry Soup
- Hearty Veggie Potato Stew
- Lazy Day Vegan Tomato Bisque
- Smoky Sweet Potato Black-eyed Pea Soup
Classic Vegan Noodle Soup
Ingredients
- 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
- 4 large long celery stalks (you will need 1 1/2 cups sliced, 200g)
- 1 packed cup (160g) finely diced yellow onion
- 3 x-large garlic cloves, minced (about a tablespoon-15g)
- 3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370g)
- 6 cups water
- 2 vegan bouillon cubes (SEE NOTE BELOW on alternate version!)
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
- Optional: 2 tablespoons nutritional yeast
- 2 cups (170g, 6 oz) gluten-free brown rice spiral noodles
UPDATE
- I have recently made this without the bouillon cubes since so many have asked. If you want to skip the bouillon cube version, then make it as written above, but with obviously omitting the bouillon cubes and adding additionally the following to what is ALREADY written above: Replace the water with 6 cups low-sodium vegetable broth, add 1-2 teaspoons worcestershire sauce (I buy a vegan version from Whole Foods, to taste), add 1 more teaspoon salt (so 2 teaspoons total, this can vary due to your broth as well), add 2 1/2 teaspoons onion powder, add 1/2 tablespoon garlic powder, add 1 teaspoon Italian seasoning spice blend (premade blend from store), definitely add the nutritional yeast. Since bouillon cubes add a lot of flavor, this is why you will need to add all of these spices if you omit it. Taste after everything is cooked and add any more seasonings if desired.
Instructions
- Prepare all of your veggies and set aside.
- Add all of the water to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 10-15 minutes until the carrots and potatoes are becoming tender.
- Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.
Recipe Notes
Nutrition per 1 cup serving: 162.3 calories, 1.9 g fat, 3.4 g protein, 33.5 carbs, 3.9 g sugars
You know I love this one. Who needs chicken when there’s delicious red potatoes to bite into ? Yum!
I’ll bet if you served this at a pot luck, no one would ever miss the poultry.
Comfort food at its best. And you guys need a little bit of that down there in Texas I’m sure.
♡
Haha, yes, we sure do! I’m totally chill now..I’m filling up on soup and cookies, lol!
I see you don’t recommend subbing with broth, but I really dislike the flavor of bouillon. What would you recommend? I think chicken soup it’s the thing I miss most. Lmk what you think about another way to go about getting the flavor.
Hi Christina! I actually just now updated the recipe since I’ve gotten a few bouillon-free requests. See the “Update” on the recipe to see how to make it without the bouillon cubes. It gives really close to the same rich flavor. Please let me know if you make it!
Hi there!This looks amazing. I can’t find the update section. Can you let me know what was used to replace the bullion? Thanks. Will make this today…
For the ones that miss chicken or beef flavor, I have been using Better than Bouillon.
They have NO CHICKEN & NO BEEF BASE. It is certified VEGAN this gives the boost in flavor you are looking for.
This is like no other bouillon you have tried, it does have sodium in it. I buy it from Woodman’s in Wisconsin for $3.79 8 oz. If you look on Amazon the prices are out of sight. I have seen it in some Walmart’s they have the regular for sale. I will start to call Walmart Corp to stock the Vegan version, this way almost every body can buy it. Better than bouillon number is 1-800-334-4468 you can check who might have it in your area.
Happy Anniversary! I honestly cannot believe this blog is only 1 – it is SO beautiful and professional. One of the things I used to love making before I started a plant based diet was chicken soup. I can’t wait to try this recipe, preferably on a chilly and grey day. Thanks for sharing and best wishes for many more wonderful years blogging!
Jen, your comment made my day! You are a sweetheart, thank you!! xo
Happy 8th and thank you for the recipes
Thank you Jill!
Congrats on your 1 year anniversary! Thanks for all your recipes and help. Wishing you continued success!
Thank you so much Anita for your kind words 🙂
It really is a great source for recipes! Thanks for the great content!
Sounds like another winner Brandi! And Happy Anniversary to thevegan8! I loooove your website and tell everyone to follow you! Here’s to another successful year!
Aww thank you soooo much Diana!! You’re the best. I really appreciate your support!
Happy Birthday to such a grand website! Not to be critical, but….WHERE’S THE CAKE?!
Haha Eva! Don’t worry, I have that amazing Vanilla cake coming up really soon, promise!
Congratulations Brandi on the one year anniversary. A great way to celebrate with this lovely bowl of soup. Nothing better on a cold day than a big bowl of comfort.
Thanks Suzanne!
WHOA already a year!?! That’s crazy, time DOES fly!! This soup looks lovely for a chilly fall evening!
Thanks Brittany! I know, right?!
congratulations — I have benefited from your many recipies.
Can’t believe it’s been a year since you started this blog! Congratulations. Boy time goes by fast – but lots of great recipes shared so thank you!
This one looks so good I may have to add it to my menu list as a vegan substitute for chicken noodle soup. It’s perfect!
Thank you so much Cindy!
I try to cook and eat vegan as much as possible so thanks for sharing this delicious noodle soup recipe, I definitely will be recreating it!
Yay, thanks Thalia! Hope you enjoy it if you do!
I made this soup for dinner tonight and I loved it!! (So did my boyfriend!) I really liked how easy it was to throw together. I’m definitely going to be enjoying all the leftovers this week 🙂
Awwww wonderful Tracey!! Thanks so much for the feedback, so glad you and your boyfriend both enjoyed it! 🙂
Congratulations on the one year anniversary of your blog!! 🙂
And this soup – I loved Chicken Noodle Soup growing up and right into my undergrad. I think we lived off canned Chicken Noodle Soup for a couple months in 1st year (gasp!). I love making comforting, healthier, vegan and nutritious versions nowadays (no more canned chicken noodle soup for me) and am looking forward to trying yours – it looks wonderful! Pinned!
Brandi! This soup looks so delicious and comforting. Chicken noodle soup is one of the few meat dishes I’ve missed throughout my vegetarian and now vegan years, so I can’t wait to try this vegan version. Also, congrats on your 1-year anniversary! With all the amazing recipes you’ve put out in your first year, I’m excited to see what the future holds for you and The Vegan 8!
Thank you so much Ashley! I appreciate that!
Brandi– congratulations! Thank you so much for this recipe and your blog. I too was amazed that you were only one year old! Keep up the good work!
Happy 1 year blogiversary Brandi! Lovely to “meet” you this year and of course try lots of your recipes. So many more for me to make and I imagine more to come too! X
Thanks Emma and likewise! xo
Made this for dinner tonight. Got two thumbs up!
Yay!!! Thanks Amy for the feedback!
Made this soup for dinner. I tweaked it just a little bit (i sautéed the onions, carrots, and celery 1st, then added the potatoes). But it was great especially after i added some fresh lime juice right before eating…loved it…thanks for the recipe…it is great for a light dinner!
Wonderful Elilta! So glad you loved it! Thanks for the feedback! I love to add a splash of lemon juice to mine too, but my hubby is not a fan of it, so I didn’t include it in the recipe. He is weird because he LOVES lemon in desserts, but not in savory!
I added some hot sauce for my husband because he wanted his spicy….i was feeling citrusy….lol…loved it!
I feel so compelled to comment here. I’m very new to this vegan diet. With my non-existing cooking skills and my two very picky (about different things) kids, I’m always struggling to figure out what to make for dinner. I made this tonight. It was a hit! I don’t remember the last time I’ve made something for dinner that my ENTIRE family enjoyed. Even my meat-eating husband said he barely noticed that the chicken was missing! He requested that I throw it into my weekly rotation. Crazy! Thank you so much for posting this recipe. I know we’re going to enjoy it for a long time.
Oh! Happy anniversary! You’re doing such a great job! I can’t wait for more yummy recipes! Health and happiness to you and yours! 🙂
Tiffany, can I tell you just how much your feedback made me smile?!! If that isn’t one of the best feedbacks ever! I love it when the WHOLE family loves a vegan meal, including your meat-eating husband! That makes me super happy. Thanks so much for taking a moment to leave me feedback….I really do love hearing from my readers! Thanks so much for your kind words and I hope my blog helps you on your journey.
Oh, and may I suggest making my “Garlic Alfredo” (link below). It has won over every single person, including all the dairy lovers and has stellar reviews. I would make it and not even tell anybody it is with OUT butter or oil and let them eat and then tell them 🙂 Haha! I’d love to hear their reaction 🙂
https://thevegan8.com/2013/12/28/vegan-garlic-alfredo-sauce/
One year already?! Can’t believe it! Congrats!
Perfect timing on the soup, girl. It’s been cold and rainy here in Ohio (visiting family). All I want to eat is SOUP!
Thanks so much Annie! Me too….soup, soup, soup!!
Oh, this soup looks heavenly and so comforting! I also imagine all of my kiddos would love it! Score. Happy anniversary to you as well! I’m amazed at all you do, all the recipes you come up with and all the beautiful photos you take. Your blog is incredible!
Thank you so much Melanie!! Xo
Congratulations, Brandi and The Vegan 8 on your 1st year blogiversary. I adore your desserts very much! Thank you for all your hard work on these recipes! Here’s to many more wonderful years to come! Keep up the fantastic work, you’re an inspiration to many including myself.
During my sick days, I went straight for chicken noodle soups, I didn’t go for Asian noodle soups at all! Have you tried BeyondMeat Chi’kn Strips? They are pretty good in these type of soups as long as they are broken down into smaller pieces. Your classic vegan noodle soup with red potatoes looks creamy and incredibly yum! Anything with potatoes is beyond satisfying! ❤ your turquoise bowl, the texture is so cute! May I ask which brand did you use for bouillon cubes? I use Edward & Sons all the time, they have a vegan chicken broth flavor, which is pretty good in these type of soups.
You are so sweet, thank you for your kind words Rika!! Means so much to me!
I use Garden Veggies brand from Whole Foods (green box). It is yummy. I am looking into creating a homemade powder “broth” mix though in the future so it’s healthier than the bouillon cubes…but they sure are tasty!!
Happy 1 year blogiversary, Brandi! I can’t believe how fast time has flown. I remember when you moved to this new space like it was yesterday. You’ve accomplished so much in this short time and I’m so proud of you! Thank you so much for this delicious, healthy version of “chicken” noodle soup. I grew up eating the Campbell’s soup from the can and it just can’t beat homemade. I have a feeling I’ll be making this an awful lot over the next few rainy, chilly months!
Thank you so much sweet Nancy! Your comments always mean so much to me! ❤️
I wanted to comment on this post earlier, but I wanted to wait until I made this delicious soup! Seriously, it was perfect. We didn’t make any adjustments and felt it was so full of flavor. Josh insisted I tell you that this was a fantastic recipe. Willow happily dipped some gluten free crackers in hers…we’re working on getting her to eat more veggies…sadly, she doesn’t do well with chunks of visible veggies – hopefully one day that will change 😉
Oh! And I cannot believe your blog is only one year old! Wow! You’re amazing <3
Thanks so much Mandy for the feedback and your compliments! They brightened my day! So glad it was approved by the hubby too!! Xo
Delicious! And, my three year old twins ate it with zero complaints. Putting this into my repertoire! Thank you!
This soup was delicious. Packed full with flavor and lots of wonderful chunky vegetables. It turned out perfectly as is without any need to “tweak”…which is hard to find with vegan recipes out there!! I made it today which turned out to be a chilly day in Dallas so this comfort food was delightful!!!
Thank you so much Renee for the wonderful feedback, I’m so happy to hear it was just perfect for you! That makes me super happy! 🙂
I made this soup tonight and I wish I had made double. Thank you for this beautiful site full of recipes. I can’t wait to try your sweet potato caramel!
B
Oh, I’m so glad to hear it was such a success Brianna! Thank you so much for the feedback, I love hearing it! Oh, and I double the recipe everytime too, now. It’s my hubby’s favorite soup.
Oh! And you will LOVE the caramel…it’s dangerously good! Let me know when you do!!
Congratulations on your anniversary, Brandi! I can’t believe your blog is only a year old. The quality of your photography, design, and recipes indicate a seasoned, professional blogger. 🙂 This soup looks delish! We’ve had perfect soup weather lately. I’ll need to make this sometime!
P.S. Mark and I just bought a house, which partially explains why I have been absent lately; unfortunately, I’m also still not receiving your e-mails in my inbox. 🙁 Any idea how to fix it? I just tried subscribing again.
Hi Meredith! Yes, I see where you have just subscribed. Make sure you are “confirming” your subscription in the follow up email sent to you as soon after you subscribe. I checked the list and yours says “confirmation pending”, so that may be why you aren’t receiving the emails if you maybe didn’t confirm prior. That should be the only reason, as I haven’t heard from anybody else having issues 🙁
Thanks so much girl!! You are so sweet! I had a blog before for about a year before I ended it and started this new one, so I had my feet a little wet first, but I completely changed it all and created an entirely new blog and concept, so yes, definitely this one just a year old. 🙂
So excited about you and Mark’s new home!! That is SO exciting, a big congrats to you! Can’t wait until you blog some more again 🙂
Hey! Happy 1 year anniversary! Thank you for sharing delicious recipes with the community. What you’ve been doing is awesome and helps a lot of people! P.s: I’m actually trying the recipe now. Best of luck to me! 😀
Thank you so much Eleaner!! Please let me know how it turned out!
Thank you for another wonderful recipe Brandi! My husband has a nasty cold and he wanted some comforting chicken noodle soup, which is a can of that condensed soup we all grew up with. I told him I would make him a bowl of something better and this was it! He loved it! Even went back for seconds! I didn’t have any bouillon cubes so I used Trader Joes organic low sodium veggie broth. I also used Ancient Grain quinoa rotelle instead of brown rice noodles because that was what was in the pantry and it came out delicious! I added lots of black pepper like you suggested. I love how easy this was! Thanks again!
Sorry for the late reply Diana! Sometimes my comments slip past me when several come in. Thank you so much for making it and the wonderful feedback! So glad your hubby loved it too, this is one of my hubby’s favorites! Glad it helped his cold
i made this soup tonight and it was amazing!!! Due to me having IBS, I try to eat Low FODMAP, so I changed up a few things that I thought I would share here. I can’t eat onions, so vegetable sock is out. However, I can eat the green part of scallions. So, I added scallions and a tablespoon of vegan Earth Balance butter to the water and spices. I also used zucchini instead of the chopped onions. Once the soup was done, I added some nutritional yeast to my bowl, along with fresh parsley and pepper. This was the most flavorful soup I have ever made!! It will definitely be made often at our house!! I know I always say this Brandi, but you are truly amazing!! Thank you SO much for all the hard work that you do and freely share all these incredible recipes with us!! 🙂
Awww thank you so much Melissa!! You are so kind and thank you so much for your sweet words! I’m so glad you love this soup and my recipes so much, it truly means so much to me!! Xx
I added some fresh mushrooms and a little chopped kale …..yummy !
Oh that sounds wonderful, thank you for letting me know!
I’m really excited to try this soup, but I did notice it requires more than 8 ingredients, which seems to go against the website’s name and “mission statement”
Hi Vanessa! My concept is 8 ingredients or less, not necessarily including salt and/or water…..which I state on my about page and on my sidebar under my photo, which this recipe is exactly. My concept is only needing to purchase 8 ingredients since everybody should already have salt and water in their home….even being, most ingredients I use are fairly common and in most pantries anyways…making the recipes simple and requiring much less ingredients total than most recipes out there. Hope you enjoy the soup!
Another hit Brandi!!! This vegan noodle soup was so good, I actually like it better than chicken noodle soup! well, from what I remember about it, lol. Thank you for a yummy soup for the cold months:)
Awesome Kinsey!! I’m so happy to hear that, thank you so much for letting me know, I really appreciate it!
Hi there! I just stumbled upon your website via Pinterest. I read your recipe above and I will be pinning it to my soup board. I am really impressed with how you comment to EACH person that makes a comment! I know sometimes blogger will respond to a comment or two, but it isn’t often that I see a blogger who takes time to respond back to so many! This soup looks delicious, and I love the printer friendly button!
Thank you so much Joy! That is so sweet of you to say that and notice that! I truly value my readers so I do my best to acknowledge all comments…may take me a few days sometimes to get to them all, but I do my best. With questions though about the recipe, I get back very quickly. I hope you let me know if you try the soup!!
worcestershire is not vegan….
The worcestershire sauce I buy at Whole Foods is vegan. It does not have anchovies in it. I updated the recipe to state where I bought mine.
This Soup Was amazing! I doubled the recipe. My boyfriend, 18 yr. old son, and his two friends devoured it! Oh … me too 🙂
Thank you for the recipe! Keeper for sure.
Thank you so much Tammie-Jo for the wonderful feedback! I’m so happy to hear that everybody loved the soup so much!!
I tried this over the weekend, I made it on Saturday. It was so good it was gone by Sunday morning, and so I made another batch 🙂 Even my friend who hates vegetables loved it! It is the perfect chicken noodle soup replacement. Thank you so much… This website is amazing by the way! I absolutely love it. I have been vegan for 13 and a half years and your recipes are honestly my favorites. Great work!!! So healthy and whole food based. Yay 🙂 I hope your blog is around for a very long time.
This was gorgeous! We did what another commenter did and sauteed all the veg first before adding them to the broth. No nut’l yeast added to our batch. It was polished off but quick! Thanks again.
I’m so happy you loved this soup Nina! Thank you so much for leaving me feedback, I really appreciate it!
I made this soup and it was delicious! Would this recipe freeze well? I’m trying to stock our freezer before baby #2 arrives. Thank you!
Awesome! So glad to hear you loved it! I haven’t tried freezing it, but I would guess that it would freeze just fine. Just reheat it on low on the stove and I think that’d be fine.
A friend introduced me to your page with the chili cheese fries a while back (uh. yum.) And I spotted this post today and threw it together.
I didn’t have the boullion cubes, but I had the spices. SO I made the alternate version. I followed the recipe, except I did add a small scoop of this, which I usually use in hearty soups, which is similar to boullion, but powder 🙂 http://smile.amazon.com/gp/product/B003ZU0SWC?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
It was awesome!
Oh, I did have one question, in the alternate version, you say to use the listed ingredients in addition to the original, but you call for 6 cups of veg broth in the alternate and 6 cups of water in the original. If you do the alternate as you have it written, that would be 12 cups of liquid, I assumed you meant use the broth in place of the water, so that’s what I did. My noodles plumped up quite a bit and I will add extra water when I reheat leftovers because they soaked up all my liquid…
But the flavors were awesome! First non-meat “noodle soup” recipe I have made that I liked. (We’ve been vegetarian for 16 years, well, I have been. DH has been for 31 years)
Thanks!!
Hi Brandy! Nice name 😉 Haha! I’m so glad you found me and thank you to your friend for introducing you! I”m so glad you loved it! I actually have in the notes to “replace the water with the broth” so I hope that didn’t sound too confusing, but sounds like you figured it out anyways! So glad you enjoyed it and yes the leftovers will thicken up some, but we usually polish it all off in one night, haha! Thanks so much for the wonderful feedback!
😉 Thanks, it’s possible I overlooked it… too many kids running around my feet 😀
Great recipe! If I want to make it more creamy and ‘comforting’, what might I add? Thank you!
Hi! Thank you! I’ve never had classic noodle soup as creamy, but you can totally add some cashew cream or coconut milk if you want to turn it creamy! I would try that!
Love this recipe and I’m making it for the second time and can’t wait! I think I’ll try it in the crockpot today and add the noodles at the end. Yummy comfort food!! Thanks for your great recipes and all the work, trials, testing, and tasting you do to bring your followers this delicious vegan food. Have a sunny day!
What a wonderful idea Judy! Thank you so much for making it and your kind words! I really appreciate it!
Another successful recipe Brandi! Thank you!! My kids love this comforting soup and it is super easy to make. We will sometimes add other veggies to clean out the fridge. I avoid adding salt as much as possible and this had no effect on the taste. I added the nutritional yeast and the extra pepper and it was TASTY! Definitely warms our bellies with this chilly weather we have had here in California.
Yay! I’m so happy to hear that Tami, thank you so much for the feedback, I really loved hearing it!!
Made this yesterday and it’s GLORIOUS!
perfectly quenched my campbells chicken noodle craving.
I didn’t have red potatoes on hand so i used russets, it was great.
THANK YOU!
Yay Kelley! I’m so happy to hear you loved this so much, thank you so much for leaving feedback!
This is the most delicious, authentic “chikin” noodle soup I’ve ever had. I used the broth alternative and my entire family gobbled this up like it was their job. Then, my husband proceeded to ask me for the leftovers for his lunch today. Huge, huge win at this household!!
Thank you so very much Lisa for such amazing feedback! I’m so happy you loved this so much and what a compliment, thank you!!
This soup is better than any chicken noodle soup I’ve ever had in days past. It has THE best flavors and we ate it in one sitting. I love the potatoes w the noodles and that shot of pepper w parsley at the end. Incredible.
Thank you so much Estee!! I’m so happy y’all loved it, I really appreciate the feedback!
I’m making this soup for the first time tonight. I always saute my vegetables before adding the broth, but I see the recipe says to just add the vegetables to the broth. I’m guessing the sautéing is not necessary? I’m so excited to make this.
Hi Michelle! Yes, it’s not necessary. Since I don’t use oil, there’s no sauteeing of the veggies prior. They all get cooked during the whole process with the broth while the soup cooks. I do this with all my soups and it works perfectly 🙂 Enjoy!
Awesome! Thanks for getting back to me so quickly! It’s on the stove now!
Wonderful! I hope you enjoyed it!
This soup is amazing! Thank you so much for sharing such a delicious recipe. We are having it again tonight!
Thank you so much Michelle! I’m so happy to hear it was such a hit, thank you for the feedback and star rating!!
I have a pot of this sitting on my stove making this raw, wet day seem a lot better. Thanks for sharing this recipe.
You are so welcome! Let me know how you like it!
Do you think chickpeas would make a good addition to this soup for some extra protein?
Sure, why not!
Classic vegan noodle soup, so, so delicious & so easy to make! Love it!
I’m so happy you loved it Nicole, thank you for the feedback!
Making this right now! Made a few adjustments to work with what was in the fridge/pantry but oh my god does it look good! Thanks for all the vegan inspiration, currently transitioning from vegetarian to vegan and it’s blogs like this that are making it so easy 😀
This soup looked so good in the picture and the ingredients made my mouth water, so believe it or not, but I doubled the recipy because my husband is what we as children called a “Suppen Kasper” or in english a “Soup Clown” ( best I can do) but he loves soup and makes a meal out of it. Although he is already 79 he still works a few hours a week and takes his soups with him. He loved this one, because it is so filling and so very tasty. So now, I have some more to eat for me, thank you so much what a treat
I’m eating this soup RIGHT NOW! It’s so good. I never would have thought to put potatoes in my vegan chicken noodle soup. I substituted the vegetable bouillon for Better Than Bouillon Vegan No-Chicken based flavor because that’s what I had on hand. Normally, the vegan “chicken” noodle soup I’ve made in the past always had a terrible after taste that evidently only I could taste because it didn’t bother my family so I was a little apprehensive to make this because of that but I’m glad I made it because there is no bitter aftertaste!! Excuse me while I go into a food-coma now because I’m so full!!!
Haha! I’m so happy to hear you enjoyed this so much Samantha, thank you so much for the amazing feedback!
I don’t know what I was thinking when I decided to make hot soup when it was 103° outside but I’m glad I did. This recipe was very good. I made a few small changes – my celery wasn’t good, so I threw in some asparagus instead and I did half thyme, half rosemary. I also didn’t have any worstechire, so I threw in a little tamari. Other than that, I followed the recipe that used broth and seasonings. I usually have to add extra salt into most dishes but this one didn’t need anything extra. My bf really liked it and has already decided that he wants me to make it again soon.
Hello!
This recipe looks great! I would love to make it but my stove is broken ☹️. Can I make this in a crockpot?
Thanks!
Sarah
Hi Sarah! I have not tried it but give it a shot and let me know how it turns out. I would probably cook it on high to make sure the liquid cooks down some. That is a guess though, as I rarely every use a crockpot. Let me know!
The soup turned out great in the crockpot! It took about 4 hours to cook – 2 hours on high, 2 hours on low. I will definitely use this recipe again!
So glad it turned out, thank you so much for the feedback Sarah!
All hail to you for including weights!!!
A suggestion if you don’t mind – even with smaller amounts it would be helpful to have weights. I suggest to all cooks to go on Amazon and get a scale capable of weighing small portions of grams. There are things where it really makes a difference, as in my example below, but even with your own creations or things you do often, there are some things that you may want to be able to exactly reproduce.
I recently made something where I used a different sized salt than the creat0r of the recipe had (no degree of coarseness was mentioned and I used a fine-grained one) and it made a difference. The recipe came out inedible and I had to make another quantity of it with no salt and mix the two, thankfully it was a recipe that lent itself to that.
This could also make a difference with flake or powdered nutritional yeast, and even between brands of bullion cubes in which case I’d mention the brand you used so if people really wanted to replicate your results, they could buy what you did.
Just my slightly ocd take on cooking and weights, I’m sure this is lovely either way but as long as you’re so awesome as to include weights I figure why not go all the way there : )
Hi Bett! So glad you enjoy the weight measurements. I actually do try to include weight measurements on even smaller amounts on newer recipes lately. For something like 1/8 tsp though or something that small, my scale does not measure something that low accurately. I figured people could at least figure those really small teaspoons out though. As far as salt, I always always specify fine sea salt in my recipes. I hope that helps! 🙂
Just commenting to say this is by far the best mock chicken noodle soup I’ve ever had. Love the idea
Of adding potatoes for that comfort food feel .. Usually people add like tofu and it’s just not as good .. I added 1/2 cup dried green peas (and 3/4 cup water) for a bit of protein and added and extra tbsp each of onion powder and Italian seasoning (I didn’t use the bouillon). Thank you so much for this recipe!!
Yay, so very happy this is the best one you’ve ever had! Thank you so much for the feedback Kayla!
Thanks so much for this recipe. It is a favorite at my home. 🙂
So glad to hear that Dawn, thank you!
I’m sorry if this is a sill question but to the following directions:
“Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10-15 minutes, or until the pasta is tender, but still firm.”
Does this mean bring heat setting up to bring back to a boil or keep it at lo? Also, is the lid on during that part?
Every time I make this , my liquid disintegrates quite a bit. Please help!
Hi Amber, that means to raise the heat so it comes back to a boil, otherwise it will take much longer if you keep it at low. As soon as it’s boiling, turn the heat down to a medium-high and cook until the pasta is tender. And no, you do not have the lid on, otherwise it will cook down the pasta water too quickly. If your liquid is cooking down too much, you may just need to lower the heat some or maybe you are using a type of pasta that absorbs more liquid. Maybe try using less pasta? Hope that helps!
My friend, who is a vegetarian, is sick with a cold this week, so I made this for her and she loved it! Thanks so much!
So happy to hear that Sarah and that was so sweet of you to make it for her! What a good friend you are! 🙂 Thank you for the feedback!
Tried this tonight and it was a huge success! Meateating husband loved it and we will be having this again in the future! Thank you!
Awesome! That is wonderful news, thank you so much for letting me know Claudia!
OMG!! This soup is the best I’ve ever made, including all the years I was non-vegan. Thank you so much for this recipe!
The only change I made was using a package of fresh Japanese Udon noodles in long strands that I cut up into more bite-size pieces. And since they were fresh it took even less time for the soup to head to the serving table.
My husband just had some teeth pulled and couldn’t eat solid food but he could eat this soup — and chicken noodle is his favorite (he’s not vegan). This reminded him not only of the “real” soup but also of the chicken & noodles dish he gets at a restaurant, usually served over biscuits. I think traces of flour left on the fresh noodles gave the soup a thicker, creamier texture reminiscient of an aromatic delicious gravy.
The flavor was out of this world. Not kidding — this is such a winner. Grateful! thank you Brandi!
Can I tell you that your comment just made my day?! So very happy you loved it so much, thank you so much for the amazing feedback! Sharing it on my FB page!
I have Banza shells (made from chickpeas) on hand.
I was wondering your thoughts on using shells instead of spiral noodles.
Thank you!!! 🙂
Hi Jessica, any shape pasta you want to use should work just fine. I have no idea about how chickpea pasta will taste or hold up though, so I can’t comment on that part. Let me know how it turns out!
It turned out absolutely amazing !
Seriously one of the best soups I’ve made, going to reccomend to everyone!
The chickpea pasta worked perfect!
I am afraid of how much sodium this recipe has but regardless I’m in love 🙂 !!
So awesome! So glad to hear that! The sodium isn’t as bad if you don’t use the bouillon cubes!
Girlfriend and I were sick yesterday and since we’re both vegetarians, I made this for us. I used bouillon cube and skipped yeast. Since I’m Bosnian, we had a box of what we call “tjestenina” from our last trip to Eastern Europe and I used that in place of the pasta. Soup came out AMAZING.
Thanks a bunch!
Brandi, this soup was awesome! My son and I both got colds so this was perfect!! I did omit the potatoes and added chick’n strips. This will be a go to recipe, cold or no cold. Thanks again! Faye
This is the BEST vegan noodle soup ever! I use nutritional yeast all the time – on popcorn, to make cheese sauces – but never thought of adding it to soup. It really adds to the flavor and even makes it look like chicken soup. This is my go-to recipe during “soup” season which is pretty often living in the north, and it really does the trick when I’m under the weather. I love marjoram so I add that and at the end of the recipe I add frozen peas. Thank you Brandi for this banner soup recipe 🙂
I’m sure this has come up before but didn’t see it as I was scrolling along. I make this soup a lot. We love it! Do you know if it would freeze well? I haven’t tried because I was afraid potatoes would turn to mush. Thanks!
I just made this for my husband who is so sick with a cold. Of course I needed to make a vegan version of the old chicken soup recipe, since I am vegan and he is trying it out now. This was perfect, he loved it! He said it was flavorful and was a keeper, that’s what he says when he really likes a recipe that I try. I used the water with the low sodium Not-Chick’n bouillon cubes, also added the nutritional yeast. I will definitely be making this often.
That is so wonderful to hear, thank you so much Kathy for the feedback!
Was searching for a vegan soup recipe last night as I’m currently getting over a cold, and I stumbled across this recipe. I had to substitute a few ingredients with what I had on hand, vegetable stock for bouillon, spring onion for a white onion, and omitted the thyme. It tasted so good! Packed with a lot of flavour, this soup helped my sore throat as well as making me feel full all night. I reluctantly dished some out to my family as well, and they all thought it was great too. Thanks for the recipe!
Awww, I’m so glad it was such a soothing healing soup for you Natalie and helped you! Thank you for the feedback! Just fyi, under Note I have listed the version without a bouillon cube 🙂
did it , it’s very beautiful recipe and easy for people who follow plant based diet .
thank you for your efforts .
Wonderful Sarah, so glad you enjoyed it!
This is exactly the soup I have been looking for since I stopped eating meat 27 years ago! My family loves it (even my meat eating husband). I’m actually a bit happy our spring weather disappeared and soup weather has returned! So yummy! (I didn’t have the bouillon cubes so I made the alternate version, but am picking up the cubes today to try that version). Thank you!!
Wow, that is so awesome to hear Amy! So happy everybody all loved it! Thank you very much for the feedback!
Hi there! I think I forgot to post about how incredible this soup is the last time I made it. My whole family loved it! I’m making it again as we speak, even though I live in the Texas heat! Yummy nums!! Thank you for sharing all your wonderful recipes with us!
Thank you so much Melissa, that is so wonderful to hear! Sorry I missed this comment before!!
I noticed someone put it in a crockpot….at what point would you suggest putting noodles in so they don’t go to mush? Thanks in advance, can’t wait to make it later in the crockpot (too hot for the stove)
Hi Brittany, I am not sure since I never use a crockpot, but my guess would be at the very end after everything else is cooked, add the pasta and let it cook until it’s tender. That’s my guess though!
I’m not vegan-Yet!-but one big reason is because the recipes I come across have ingredients too hard to find, expensive, or just plain “what is that?!” to a newbie. Once I found this website I was hooked. Three kids ages 5-14 plus a meat loving husband makes this transition and journey hard. Since I’ve been making your recipes the amount of “yes, please, more” has drastically increased. I’m sooo glad I came across your recipes. You have made my “what’s for dinner?” challenge manageable. This is for dinner tonight. Cannot wait to try it.
Oh, Amy, this made me SO happy to hear! It is so much appreciated to hear from readers who are having such great success with my recipes. I am so glad to hear you ALL are loving the recipes so much! Thank you a million for letting me know!
This recipe is sooo yummy!!! Even better than the original chicken recipe lol. I just went vegan about 2 weeks ago and I caught a really bad cold — wasn’t sure how I would last without chicken soup. This recipe definitely did the trick and it’s super easy?! I couldn’t ask for more!!! This will definitely become a staple in my house! Thank you for the recipe!!!!!
Yay! So glad you loved this Lizzie! So glad it helped to make you feel better too. Thank you so much for the feedback!
I would love to make this soup in my pressure cooker/slow cooker instead of on the stove, how would I go about doing that?
Hi Celena! I’m not sure since I never use a slow cooker, so I’m not able to give advice on that. But this soup is really fast, so it is very easy to just do on the stove.
How can you leave out the step of sweating vegetables and spices first in fat? Surely this is how you get the most flavour out of vegetables. All soups have this ‘base’ step.
Hi Kimberly! I find that step absolutely unnecessary in some recipes and since I don’t believe in cooking my food in oil, I don’t saute these in oil. Judging by the ton of reviews all above, seems everybody thinks the soup is amazing and flavorful. I used to cook in oil and find NO difference in how delicious my food turns out. It really depends on the recipe I’m doing though, as well, as some I will saute the veggies first. But with oil, it’s just unnecessary calories/fat. If you want to saute them first before adding the remainder broth etc., then go for it! I just am about quick and simple sometimes. This soup is so flavorful, nobody would ever know if they were sauteed first.
My oldest son & I have been eating Plant Based for almost 3 months now. I love your recipes! Can’t wait to try this one! Our favorite recipe of yours so far is the Nacho Cheese sauce from your Mexican Casserole. It is the bomb!!! My youngest son who is Autistic & is a total Carnivore, loved the nacho cheese! I look forward to all your recipe posts!
Hi Fritzi! Thank you so much for your kind words! I’m so happy to hear how much your son enjoyed the cheese sauce and I apologize for just seeing this comment! Thank you for your support!
This was such a big hit with everyone. My mom made traditional chicken noodle soup and I had my vegan one to eat for myself. My family loved adding some of this soup to their chicken because the broth is so flavorful. And I was so happy for my own tastebuds. :).
Really wonderful meal. Thank you so much for sharing this recipe!
So awesome to hear that Allie, thank you so much for the wonderful review! Glad everybody enjoyed it!
My husband and I just finished this delicious noodle soup for lunch. We ended up having seconds and fortunately there is enough left over for another meal. Thanks again for another great recipe.
So wonderful to hear Carmen, thank you so much! I’m happy you both enjoyed it! Would you mind star rating the recipe, it helps me out so much, thank you?!
Sorry I forgot to rate the soup. Thumbs up all the way.
Thank you so much Carmen, I really appreciate it!
We love this recipe and can’t wait to make it a lot over the colder months. We add extra thyme and some parsley for extra flavor. The worst part about this recipe is that we don’t have enough left overs!!! =) haha Thank you!
I’m so happy to hear how much you all loved this recipe Jennifer, thank you so much for the review! I usually sprinkle in extra thyme as well because I love it so much!
Hi! I made this soup last night and it was beyond delicious 🙂 the whole family loved it. Thank you! I love your recipes
Yay Elisa! So happy your whole family loved it! Thank you so much for the lovely review!
The flavor was spot on. For some reason,though, I lost most of my broth. Maybe I let it cook too long? I added an additional 4 cups of water to get the consistency right. Tasted so good. Thank you for another great recipe.
Hi! So glad you loved the flavor! Sounds like there was too much pasta added and it will soak up all the broth or like you mentioned, letting it cook too long or at too high of a heat will cook the broth away. If you want to make sure this doesn’t happen again, you could always cook the pasta separately and just add some to the finished soup, that way it won’t cook away 🙂
I liked this very much… and not a big soup fan! I played with it some….did it in the Instant Pot. Saute the vegetables for a bit, throw in the rest of the ingredients. Manual for 4 minutes. Let cool for 5 minutes then quick release. Vegies were soft and the pasta al dente. It worked! Thank you!
I’m so happy to hear that Karen, thank you for sharing!
THIS SOUP IS DELICIOUS!!!! We are vegan and it’s so hard to find a soup to replace chicken noodle in the winter when everyone gets sick. WE ALL LOVE IT!!! Added lots of nutritional yeast and used “better than bouillon” and it’s delicious!!! Thank you for sharing your recipe! Will be making it for years to come! 🙂
I’m so happy to hear that Stephanie! Thank you so much for making it and leaving such an awesome review!
I’ve made this soup several times and it is fantastic. One question, we’re snowed in today and I have everything except the rice noodles. Will it work with whole wheat pasta? Should I cook it separately? Thanks!
Thank you for this recipe!! I’m sick for the 1st time since going vegan 4 months ago and didn’t have energy for complicated soup recipe. This is amazingmy delicious, even my omni husband and kids loved It! Definitely adding my rotation!!! I also love that most ingredients are in pantry already. 😀
With a sick girlfriend, this soup was the perfect thing to see her back on her feet. I’m a new fan to this site.
This is the second time I’ve made this soup, it’s so yummy and easy to make. I add a can of drained, rinsed chickpeas, as well, for a little added protein. Definite comfort food! 🙂
I’m so glad to hear how much you enjoy the soup Julie!!
I made your vegan noodle soup for lunch today and it was perfect for this gray chilly Michigan day. I could not find vegan bouillon so I used the update and it was wonderful. Thank you!!
Wonderful, so glad you enjoyed it Angie!
I am 14 and made this awesome soup successfully. My dad was making a traditional acadian soup but it had chicken, so I made my own by adjusting this recipe to match the acadian frico which includes dumplings. Me and my mom loved very much!
Oh this is so wonderful to hear Isabelle! You are so amazing and awesome to make this soup!!
Just wanted to let you know this is now a staple in my house. When I became vegan one of the things I missed was homemade chicken noodle soup. So glad I tried this recipe! Now, when it’s cold, or when I’m not feeling well, all I want is this soup! It is healthy, comforting, and freezes well (without the noodles). I always have a batch in the freezer. Thanks so much for a great recipe!
So awesome to hear that Lynne, thank you for the review!